Best Spicy Quick Pickles Recipes

Quick & Spicy Asian Pickles image

Provided by Jennifer Rubell

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup rice vinegar
4 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon dried crushed red pepper
2 small English hothouse cucumbers

Steps:

Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.

Quick Spicy Garden Mix Pickles (Refrigerator Method) image

Provided by PalatablePastime

Categories Vegetable

Time P7DT25m

Yield 2 quarts

Number Of Ingredients 13

8 kirby cucumbers, sliced thick
2 cups cauliflower florets
1 cup fresh jalapenos or 1 cup pickled jalapeno pepper, sliced
1 1/2 onions, sliced
2 carrots, sliced
2 celery ribs, sliced
3 1/2 cups pickle juice, from dill pickles
3/4 cup sugar
1/2 cup jalapeno juice, from pickled jalapenos
8 -10 dried hot red chili peppers
5 garlic cloves, peeled
1 teaspoon celery seed
1 teaspoon mustard seeds

Steps:

Place cucumbers, cauliflower, and jalapenos (if using pickled ones) in a mixing bowl.
If using fresh jalapenos, place them in a large saucepan with the onions, carrots, celery, pickle juice, sugar, jalapeno brine, chile peppers, garlic, celery seeds, and mustard seed and bring to a boil.
Mix hot brine mixture with cucumbers in the mixing bowl, stirring to blend.
Pack mixture into a large container or jars and refrigerate for 1-2 weeks, stirring daily, until cucumbers are pickled but still crisp.
Pickles not suitable for canning or freezing. Store unused pickles in the refrigerator.

Nutrition Facts : Calories 511.4, Fat 2.2, SaturatedFat 0.5, Sodium 128.5, Carbohydrate 124.4, Fiber 11.1, Sugar 96.9, Protein 9.3

Spicy Quick Pickles image

Provided by Justin Chapple

Categories side-dish

Time 6h10m

Yield 1 quart

Number Of Ingredients 8

12 to 14 ounces Persian, kirby or English cucumbers, cut into chunks (see Cook's Note)
4 serrano chiles, halved lengthwise
3 scallions, cut into 2-inch lengths
1 cup water
1 cup distilled white vinegar
2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon sambal oelek

Steps:

Stuff the cucumbers, chiles and scallions into a 1-quart glass or plastic jar with a tight-fitting lid.
In another 1-quart jar, combine the water, vinegar, salt, sugar and sambal oelek. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.